sugar-snap-peas-and-baby-carrots-with-cauliflower-leek-puree-5790.json

{
    "directions": [
        "Fill large skillet with enough water to measure 3/4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with pur\u00e9e."
    ],
    "ingredients": [
        "1 1/2 teaspoons olive oil",
        "3/4 teaspoon salt",
        "3/4 teaspoon sugar",
        "1 1/4 pounds peeled baby carrots",
        "1 1/4 pounds sugar snap peas, trimmed",
        "Cauliflower-Leek Puree"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Vegetable",
        "Side",
        "Quick & Easy",
        "Pea",
        "Carrot",
        "Healthy",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Pur\u00e9e",
    "url": "http://www.epicurious.com/recipes/food/views/sugar-snap-peas-and-baby-carrots-with-cauliflower-leek-puree-5790"
}